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All Journal Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Agroindustrial Journal

I Nengah Kencana Putra

Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Denpasar

Author-ID : 2929974

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

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EFEKTIFITAS BERBAGAI CARA PEMASAKAN TERHADAP PENURUNAN KANDUNGAN ASAM SIANIDA BERBAGAI JENIS REBUNG BAMBU Kencana Putra, I Nengah
Agrotekno Vol. 15, No. 2 Agustus 2009
Publisher : Universitas Udayana

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The aim of this research was to find out cyanide acidcontent of some local varieties of bamboo shoot, and to studythe effect of cooking methods on the lowering of the cyanideacid content. The study was done on four local varieties ofbamboo shoot, i.e.: buluh, tabah, tali, and ampel, whereasthe methods of cooking studied were boiling, steaming,boiling with immersing in water previously, and steamingwith immersing in water previously. The results showed thatthe cyanide content of bamboo shoot of ampel, tabah, tali,and buluh variety were 35.76, 22.70, 21.52, and 20.25mg/100g, respectively. Cooking process both boiling andsteaming could reduce cyanide content of the bamboo shoots.Immersing in water for 12 hours before boiling or steamingcould also reduce the cyanide acid content.

Optimasi Proses Ekstraksi Pektin Dami Buah Nangka (Artocarpus heterophyllus Lamk) I Nengah Kencana Putra
agriTECH Vol 30, No 3 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objective of this research was to determine the optimum condition on extraction process of jackfruit rags pectin. The experiment was designed by Randomized Block Design (RBD) within 3 x 3 factorial experiment. The first factorwas pH of solvent consisted of 3 levels: 1.5, 2.5, and 3,5. The second factor was ratio of jackfruit rags to solvent, con-sisted of 3 levels: 1:5, 1:6 and 1:7. Results repealed that the solvent pH effected significantly yield, total ash, equivalentweigh and anhydrogalacturonic acid content of pectin produced. The optimum conditions for jackfruit rags pectin extraction were: the pH of extracting solvent was 1.5, and the ratio of jackfruit rags to solvent was 1:5. Those condi- tions gave the yield of 4.45 %, produced pectin having total ash (2.82 %), equivalent weigh (3,022.24 g/eqi), methoxylcontent (8.16 %), and anhydrogalacturonic acid content (88.01 %).ABSTRAKPenelitian ini bertujuan untuk menentukan kondisi optimal pada proses ekstraksi pektin dami buah nangka. Rancanganpenelitian yang digunakan adalah Rancangan Acak �elompok (RA�) dengan pola percobaan faktorial 3 x 3. Faktorpertama adalah pH cairan pengekstrak yang terdiri dari 3 taraf: pH 1,5; 2,5 dan 3,5. Faktor kedua adalah perbandingandami buah nangka dengan cairan pengekstrak yang terdiri dari 3 taraf: 1:5, 1:6 dan 1:7. Hasil penelitian menunjukkan pH cairan pengekstrak berpengaruh nyata terhadap rendemen, kadar abu, berat ekivalen dan kadar asam anhidrogalak- turonat. Kondisi optimal untuk ekstraksi pektin dami buah nangka adalah: cairan pengekstrak pH 1,5, dengan perband- ingan dami nangka dan cairan pengekstrak 1:5. Kondisi ini menghasilkan rendemen 4,54 %, serta pektin dengan kara- kteristik: kadar abu 2,82 %, berat ekivalen 3.022,24 g/eki, kadar metoksil 8,16 % dan kadar asam anhidrogalakturonat88,01 %.

Optimisasi Suhu Pemanasan dan Kadar Air pada Produksi Pati Talas Kimpul Termodifikasi dengan Teknik Heat Moisture Treatment (HMT) I Nengah Kencana Putra; Ni Wayan Wisaniyasa; Anak Agung Istri Sri Wiadnyani
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

One of the physically starch modification technique is heat-moisture treatment (HMT). This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing. This research aimed to find out the influence of heating temperature and moisture content in the modification process of cocoyam starch with HMT techniques on the characteristic of product, and then to determine the optimum heating temperature and moisture content in the process. The research was designed with a complete randomized design (CRD) with two factors factorial experiment. The first factor was temperature of the heating consists of 3 levels namely 100 °C, 110 °C, and 120 °C. The second factor was the moisture content of starch which consists of 4 levels, namely 15 %, 20 %, 25 %, and 30 %. The results showed that the heating temperature and moisture content significantly affected water content, amylose content and swelling power of modified cocoyam starch product, but the treatment had no significant effect on the solubility of the product. HMT process was able to change the type of cocoyam starch from type B to type C. The optimum heating temperature and water content on modified cocoyam starch production process was 110 °C and 30 % respectively. Such treatment resulted in a modified cocoyam starch with moisture content of 6.50 %, 50,14 % amylose content, swelling power of 7.90, 0.0009% solubility, paste clarity of 96.310 % T, and was classified as a type C starch. ABSTRAKSalah satu teknik modifikasi pati secara fisik adalah teknik Heat Moisture Treatment (HMT). Teknik ini dapat meningkatkan ketahanan pati terhadap panas, perlakuan mekanik, dan asam selama pengolahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan kadar air pada proses modifikasi pati talas kimpul dengan teknik HMT terhadap karakteristik produk, dan selanjutnya menentukan suhu dan kadar air yang optimal dalam proses tersebut. Penelitian ini dirancang dengan rancangan acak lengkap (RAL) dengan percobaan faktorial dua faktor. Faktor pertama adalah suhu pemanasan, terdiri dari 3 taraf yaitu 100 °C, 110 °C, dan 120 °C. Faktor kedua adalah kadar air pati, terdiri dari 4 taraf yaitu 15 %, 20 %, 25 %, dan 30 %. Hasil penelitian menunjukkan, suhu pemanasan dan kadar air pati secara nyata mempengaruhi kadar air, kadar amilosa dan swelling power pati talas kimpul termodifikasi, tetapi tidak berpengaruh nyata terhadap kelarutannya. Proses HMT mampu mengubah tipe pati talas kimpul dari tipe B menjadi tipe C. Suhu pemanasan dan kadar air optimal pada produksi pati talas kimpul termodifikasi adalah 110 °C dan 30 %. Perlakuan tersebut menghasilkan pati talas kimpul termodifikasi dengan karakteristik seperti kadar air 6,50 %, kadar amilosa 50,14 %, swelling power 7,90, kelarutan 0,001 %, kejernihan pasta 96,31 % T, dan dengan klasifikasikan pati tipe C.

PELATIHAN PENGOLAHAN KACANG TANAH DI KELURAHAN PENATIH KECAMATAN DENPASAR TIMUR KOTAMADYA DENPASAR P.T. Ina; I.G.A. Ekawati; I.N. Kencana Putra; P.A.S. Widpradnyadewi; I.D.P.K. Pratiwi
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Kelompok wanita tani (KWT) Ratna Tani merupakan kelompok wanita tani dari kelurahan Penatih dan merupakan KWT binaan Dinas Pertanian, Perkebunan, Peternakan dan Perikanan Pemerintah kota Denpasar. Keterbatasan kemampuan KWT Ratna Tani dalam mengolah kacang tanah menjadi dasar kegiatan pengabdian sehingga diharapkan dapat meningkatkan pengetahuan dan keterampilan KWT dalam pengolahan kacang tanah. Kacang tanah dapat dijadikan produk olahan yang beraneka ragam baik olahan kacang tanpa adonan maupun olahan kacang dengan adonan. Kacang atom dan kacang susu merupakan salah satu olahan kacang dengan adonan. Metode pemecahan masalah dari kegiatan pengabdian ini yaitu berupa tindakan nyata dalam menyampaikan informasi ilmiah pengolahan kacang tanah menjadi produk-produk olahan melalui praktek penggunaan teknologi pengolahan tepat guna dan pelatihan teknik pengemasan produk olahan kacang dalam upaya pengembangan usaha industri rumah tangga olahan kacang tanah. Kegiatan pengabdian masyarakat berupa kegiatan pelatihan 1 hari yang terlaksana pada hari kamis tanggal 4 agustus 2016 tentang teknologi pengolahan kacang tanah menjadi produk olahan seperti kacang atom dan kacang susu. Keberhasilan dari kegiatan Pengabdian Masyarakat ini tercapai karena adanya peran serta dari peserta selama penyuluhan melalui aktivitas yang berkembang dalam diskusi dan kehadiran peserta selama kegiatan berlangsung.

PEMANFAATAN EKSTRAK DAUN SIRSAK (Annona muricata L.) DALAM MENINGKATKAN UMUR SIMPAN DODOL Ni Made Prawitasari; I Ketut Suter; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 5 No 2 (2016): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

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The soursop leaves are contain antioxidants and antimicrobials to prevent the oxidation and growing fungi of food products made from oils or fats . This study aims to determine the effect of the concentration of soursop leaf extracts to shelf life, activity of water, and sensory properties of dodol and to determine the best concentration of soursop leaves in increasing the shelf life of dodol. The experimental design used in this study was completely randomized design, with 6 levels of soursop leaf extract concentration which consists of 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1%. The whole treatment was repeated three times to obtain 18 experiment units. Data were analyzed by analysis of variance, and if there was a treatment effect on the observed parameters, then followed by Duncan Multiple Range Test. The results showed that the treatment soursop leaf extract significantly effected (p<0,01) on water activity, aroma, color, taste, overall acceptance, and shelf life, while not significantly effected on texture (P>0,05). Best results was obtained on 0.2% soursop leaf extract with characteristics of dodol were shelf life of 9 days, 0.904 activity of water, 4.27 (like) colors, 4.20 (like) aroma, 3.87 (like) flavor, 3.73 (like) textures, and 3.93 (like) overall acceptance.

Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Daun Tenggulun (Protium javanicum Burm. F) Menggunakan Metode Maserasi Agnes Citra Yolanda Simamora; Ni Luh Ari Yusasrini; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i04.p13

This study was conducted to determine the effect of different solvents on the antioxidant activity of tenggulun leaf extract with the maceration method and to find out the right type of solvent used to extract tenggulun leaf with the highest antioxidant activity. The experimental design used in this study was a Completely Randomized Design (CRD) with various types of solvents as a treatment using maceration method. The treatment consisting of four levels, namely ethanol 90%, aquades, methanol 90%, and acetone 90%. All treatments were repeated four times so that they were obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment affected the observed variables, it was continued with the Duncan’s Multiple Range Test (DMRT). The results showed that the various types of solvent treatments had a very significant effect on antioxidant activity, yields, total phenols, total flavonoids, and total tannins of tenggulun leaf extract. Methanol solvent had the best treatment which produced the highest antioxidant activity 82,36%, IC50 13,52 ppm, yields 7,94%, total phenols 38,56 mg GAE/g, total flavonoids 10,75 mg QE/g, total tannins 5,65 mg TAE/g.

Pengaruh Suhu dan Waktu Pengeringan Terhadap Sifat Kimia dan Sensori Teh Celup Daun Kenikir (Cosmos caudatus Kunth.) I Made Cahyana Kusuma; I Nengah Kencana Putra; Ni Made Yusa
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i04.p04

This research aimed to determine the effect of drying temperature and time on the chemical and sensory properties of kenikir leaf tea bags and the optimum drying temperature and time for producing the tea bag. This research used a factorial experiment with a Completely Randomized Design (CRD) consisting of two factors. The first factor was the drying temperature (400C, 500C, and 600C), and the second was drying time (3.0, 3.5, and 4 hours). The treatment was repeated twice so that 18 experimental units were obtained. The data obtained were analyzed using the Analysis of Variance (ANOVA), and if it shows significant result, the Duncan Multiple Range Test was carried out. The results showed that the interaction between drying temperature and drying time was significant effect on water content, total phenol, total flavonoid, antioxidant activity, and sensory properties. The temperature of 500C for 3.5 hours was the best treatment, which produced the sensory properties of the brewed tea for the typical kenikir tea aroma were preferred, the rather-bitter and neutral for tastes, the greenish-yellow for color were preferred, and the overall-acceptance were neutral, with antioxidant capacity of 86.36%, water extract of 32.58%, total phenol of 1.45% mg GAE/g, flavonoid content of 0.29 mg QE/g, and water content of 9.18%.

STUDI CEMARAN MIKROBA PADA RENDANG SAPI DI RUMAH MAKAN PADANG DI KECAMATAN KUTA, KABUPATEN BADUNG, BALI Sixtian Brema Sembiring; I Nengah Kencana Putra; Ni Made Indri Hapsari Arihantana
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 1 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The purpose of this study was to determine the microbial contamination on beef rendang and hygiene sanitation practices at Padang restaurant in Kuta subdistrict, Badung regency, Bali. This study used survey method with purposive sampling technique. The sampling determination was conducted at several Padang restaurants in Kuta subdistrict, Badung regency, Bali. The data obtained were presented in the form of tables, pictures, and analyzed descriptively. The variable observed were total microbes, Escherichia coli, and Staphylococcous aureus. The results showed that 90% of beef rendang was suitable with requirements of total microbes for processed meat in Indonesia ( SNI< 5 x 105), 80% of beef rendang was suitable with requirements of Escherichia coli for processed meat in Indonesia and 100% of beef rendang was suitable with requirements of Staphylococcous aureus for processed meat in Indonesia. The amount of 90% of beef rendang was cooked in the morning, 20% of rendang was served over 24 hours. The hygiene and sanitation practices at Padang restaurant in Kuta subdistrict, Badung regency were good enough.

PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH HERBAL CELUP DAUN RAMBUSA (Passiflora foetida L.) Anabella Nadia Nathaniel; I Nengah Kencana Putra; AA. Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 3 (2020): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2020.v09.i03.p07

This research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of rambusa leaf and to obtain the optimum temperature and drying time that can produce rambusa leaf herbal tea bag with the highest antioxidant activity and the best sensory properties. This research used a completely randomized factorial design with two treatments namely, drying temperature (40°C, 50°C, 60°C) and drying time (3 hours, 3.5 hours, 4 hours). There were 9 factorial combinations, each combination was repeated 2 times. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The results showed that the drying temperature and time treatment had a significant effect (P<0.05) on antioxidant activity, total phenols, total flavonoids, total tannins, water content, color (scoring test), and taste (scoring test), but no significant effect (P>0.05) on the extract content in water, color (hedonic test), taste (hedonic test), and overall acceptance. The results showed that drying temperature of 60°C with a drying time of 3 hours had an optimum drying temperature and time to produce herbal tea bag of rambusa leaf with antioxidant activity of 46.28%, total phenol level of 4.14 mg GAE/g, total flavonoids content of 26.48 mg QE/g, total tannin content of 6.23 mg TAE/g, water content of 8.38%, extract content in water of 31.96%, and sensory properties of yellow color and slight liked, bitter slightly taste and slight liked, and overall acceptance neutral.

PENGARUH pH EKSTRAKSI TERHADAP RENDEMEN, SIFAT FISIKO-KIMIA DAN FUNGSIONAL KONSENTRAT PROTEIN KACANG GUDE (Cajanus cajan (L.) Millsp.) Hesti Pratiwi; Ni Luh Ari Yusasrini; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 1 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

The purpose of this research are to know the effect of pH extraction on yield, physico-chemical and functional properties of pigeon pea protein concentrate, and also to know the appropriate pH extraction to obtain the best yield and properties of pigeon pea protein concentrate. The research was using Randomized Complete Design with pH extraction treatment which consist of five levels were 9; 9,5; 10; 10,5; and 11. The parameters were observed consist of yield, physical properties (lightness), chemical properties (protein and moisture), and protein’s functional properties (water holding capacity, oil holding capacity, emulsion capacity and stability, and foaming capacity and stability). The result showed that pH extraction gave a significant effect to protein and moisture, and gave very significant effect to yield, lightness (L), water holding capacity, oil holding capacity, emulsion capacity, emulsion stability, foaming capacity and foaming stability of pigeon pea protein concentrate. The best properties of protein concentrate was found at sample which treatment of pH 10 with a yield 17,29% (db), lightness (L) 18,84, protein 86,15% (db), moisture 7,96% (db), water holding capacity 1,96 ml H2O/g solid, oil holding capacity 2,62 ml oil/g solid, emulsion capacity 54,67%, emulsion stability 54,83%, foaming capacity 100%, and foaming stability 38,19%.

Co-Authors Aditya Degita Rizal Agnes Citra Yolanda Simamora Alberto Sombamori Janggat Alexander Nathanael Yusuf Anabella Nadia Nathaniel Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Ayu Nuriya Kiromi Bambang Admadi Harsojuwono Bellariesty Kartika Dewi Bryan Bryan Clara Sania Krisanta Dewi Citra Laksmi Agung Putri Elia Agatha Christiani Emma Rahmasari Enita Berena Br Karo Era Ollyvetty Meilani Erika Ary Koesnadi G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Tirta Yasa I Gusti Ayu Ekawati I Gusti Ngurah Sujana Kusuma I Gusti Putu Bayu Bramtarades I Ketut Suter I Ketut Suter I Komang Ardianta I Komang Ari Andika I Made Ananta Divasti Guna I Made Cahyana Kusuma I Made Edi Widiawan I Made Sugitha I Putu Suparthana I Wayan Rai Widarta I.D.P.K. Pratiwi I.G.A. Ekawati Icha Nabillah Ida Ayu Agung Prawitasari Ida Bagus Ketut Mantra Irvan Kurniawan Simatupang Justicia Febi Estermaria Pandiangan Juwita Mayningsih Andari Putri Ketut Ratnayani Kholista Samsara Kurnia KOMANG AYU NOCIANITRI Luh Putu Trisna Darmayanti Luh Putu Wrasiati M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Made Meigasari Mahira Oktaviana, Ni Luh Gede Maria Christinela Domithesa Melda Yanti Naibaho Michelle Olivia Isabella Muhammad Eriansyah Al-Hakim Mulyani Sri Ni Kadek Nova Wulandari Ni Ketut Sri Agustini Ni Ketut Sri Agustini Ni Luh Ari Yusasrini Ni Luh Gde Amritasya Mutiara Ni Luh Putu Diah Rupini Ni Made Indri Hapsari Arihantana Ni Made Prawitasari Ni Made Ria Oka Ni Made Yusa Ni Nyoman Puspawati Ni Putu Putri Dewanty Saraswati Ni Putu Suriani Ni Wayan Wisaniyasa Nicole, Moreen Alesandrina Novelita Olivea Herman NYOMAN SEMADI ANTARA Nyoman Wahyu Meta Wulandari, Nyoman Wahyu Meta P.A.S. Widpradnyadewi P.T. Ina Pandu Prayugo Putri Nathasya br Lahi Putu Adiyasi Wulandari Putu Pande Pande Yashika Putu Rica Galicia Putri Yanti Putu Timur Ina Ronald Surachman Sayi Hatiningsih Sixtian Brema Sembiring Wayan Trisnawati Yustika Ayu Tri Wahyuni Yustika Ayu Tri Wahyuni

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